Mixed greens, including radicchio, baby spinach, beetroot leaves, red leaf and lettuce

 For the Dressing

1 teaspoon Goch Chilli Sauce

Juice of half a lemon 

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 teaspoon of honey (optional)

Coarse salt, to taste

Ground pepper, to taste

To finish

Orange/ lemon slice (optional)

Instructions

Clean and dry the green salad

Unless using prewashed greens, clean the green salad by swishing them through a large bowl or in a sink filled with cool water. The clean greens will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Wash away the sand and sediment, lift greens from water and transfer to a salad spinner; spin until dry. Tear lettuces into bite-sized pieces. 

Make the dressing

Combine vinegar, lemon juice, salt, pepper, and honey if using, in a small jar; shake to blend.

Add oil, and shake again until emulsified.

For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).

Serve

Add a slice of fresh lemon (or orange) and serve with your pasta dish.